STEW WITH POTATOES, BEEF STEW, a simple and tasty main course recipe for dinner, a perfect rich and appetizing dish.
The stew with potatoes is a truly delicious dish, a beef stew which has as its only downside the cooking time of the meat, about a couple of hours if we talk about the stove while with the crockpot it will take twice the time.
The recipe for the stew with potatoes is very simple in itself but you need to organize in advance for dinner, a meat dish complete with a side dish, it all cooks together.
Delicious is an understatement, a dish that can be varied according to one’s tastes, mine is white, without cherry tomatoes, without wine, very simple but I can assure you it has an incredible aroma.
Follow me in the kitchen today there is stew with potatoes!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
- 1.1 lbs Beef (chuck or shoulder)
- 4 Potatoes
- 1 Carrot
- Celery
- 1 1/2 White onion
- Extra virgin olive oil
Tools
For the recipe I used the Crock Pot an electric slow cooker which I honestly can’t do without anymore. 
- Pot Crock Pot 4.7 L
Preparation
Prepare a chop of onion, celery, and carrot.
Sauté the chop along with the meat, browning on all sides.
Peel and cut the potatoes into cubes not too small.
At this point, if cooking with a slow cooker, pour the potatoes and the sauté into the pot.
You can choose to add some red wine and other spices, set the HIGH cooking and cook for 4 hours and 30 minutes.
If instead cooking on the stove, add all the ingredients to the meat you just sautéed.
Moisten with beef or vegetable broth or simply water.
Cover with a lid, keep the flame low, and let simmer, adding broth or water from time to time.
Bon appétit
Rules for a Good Stew
The stew can be prepared in different ways, with red wine or beef broth, with cherry tomatoes or plain.
For beef, rosemary is perfect for flavoring, I also find juniper berries great when added to red wine.
The preferred cuts of meat are shoulder or chuck, neck or belly.
Beef is more suitable for long cooking and tastier than veal; it can be cut into large chunks and cooked for a couple of hours.
Absolutely avoid lean cuts as the meat would remain tough.
For cooking, the best pan is cast iron; I used the crock pot slow cooker which is ceramic.
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